CHICKPEA CAULIFLOWER CURRY
I like to serve this colorful vegetable and rice side dish when I'm hosting a buffet luncheon.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Cook the rice according to package directions. Set aside and keep warm. , Place cauliflower in a saucepan; cover with water. Bring to a boil; cook for 5 minutes or until tender. Drain and set aside., In a large skillet, saute the onion, carrot and garlic in oil until tender. Stir in the ginger, curry, salt and clove if desired. Add the beans, tomatoes, peas and cauliflower. Cook and stir for 5 minutes or until heated through. Remove from the heat. Serve with rice.
Nutrition Facts : Calories 157 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 243mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.
CURRIED CAULIFLOWER AND CHICKPEA DUMP DINNER
Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick spray.
- Whisk the vegetable broth, coconut milk, garlic, ginger, serrano, curry powder and 2 teaspoons salt together in a medium bowl until combined. Add the chickpeas and spinach and stir to coat.
- Spread the rice evenly in the bottom of the prepared dish. Pour in the coconut-milk mixture, distributing the chickpeas and spinach evenly over the rice. Scatter the cauliflower and onion over the top, making sure to go all the way to the edge of the pan (it's okay if the cauliflower is not completely submerged in liquid).
- Cover tightly with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the cauliflower is charred in spots and the rice is cooked through, 20 to 25 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. Serve topped with cilantro, a drizzle of yogurt and lime wedges for squeezing.
ROASTED CAULIFLOWER WITH HARISSA & CHICKPEA SAUCE
Make the most of seasonal cauliflower with this Middle Eastern-inspired main. The roasted veg is served with a spiced chickpea sauce made with onion, tomatoes and harissa
Provided by Rosie Birkett
Categories Dinner, Main course, Vegetable
Time 1h20m
Number Of Ingredients 22
Steps:
- Make the marinade by combining all the ingredients with 1½ tsp sea salt in a mixing bowl and stirring until well combined. Remove any leaves from the cauliflower and slice them lengthways. Put the cauliflower leaf slices in a bowl with a pinch of salt. Set aside for later.
- Cut the cauliflower into thick slices about 1½cm-2cm thick - don't worry if some of the florets break off, it's all being roasted. Oil a large roasting tray and tip in the cauliflower slices and florets. Pour over the marinade and stir to coat, then cover with foil and marinate for at least 2 hrs, but you could leave it in the fridge all day or overnight if you wanted.
- Heat the oven to 200C/180C fan/gas 6. Roast the cauliflower covered with foil for 40-45 mins. Meanwhile, make the sauce. Heat the olive oil with the cumin seeds in a heavy-bottomed frying pan over a medium heat. Add the onion and a pinch of salt and fry, stirring, for 8-10 mins until starting to caramelise. Tip in the chopped tomatoes and some seasoning. Turn the heat up slightly and cook, continuing to stir, for 6-8 mins until reduced, then add in the garlic, harissa and butter, and stir to combine. Blitz in a food processor until smooth, then pour back into the pan, add the chickpeas and cauliflower leaves, and warm through for a minute or two.
- Remove the foil from the cauliflower and return the tray to the oven for 10 mins to caramelise. Stir the tahini and olive oil into the yogurt in a bowl and season. Once the cauliflower is ready, divide the warm sauce between plates, then top with the cauliflower slices and tahini yogurt. Scatter over the almonds. Serve with a well-dressed salad of crunchy leaves.
Nutrition Facts : Calories 573 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 24 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 2.4 milligram of sodium
CAULIFLOWER AND CHICKPEA CURRY
This homestyle traditional Indian curry has all the familiar complex, spicy flavours of curries you know and love, but is much healthier and lighter than the usual suspects you get from restaurants. No hunting down hard to find ingredients! I really recommend serving this with yoghurt - adds a touch of creaminess to this healthy tomato based curry. Adding the garam masala towards the end is a great tip - adds a fresh burst of curry flavour
Provided by Nagi | RecipeTin Eats
Time 30m
Number Of Ingredients 18
Steps:
- Heat oil in a large deep skillet or pot over medium high heat. Add garlic and ginger, cook for 1 minute. Add onion and cook for 6 - 8 minutes or until golden and caramelised.
- Add coriander, turmeric, cumin and paprika. Cook for 1 minute.
- Add chicken stock and tomato. Stir to combine, bring to simmer and cook for 5 minutes.
- Add cauliflower and chickpeas. Cook for 15 minutes or until cauliflower is soft and sauce has thickened. If sauce is thickening too quickly (Note 3), put the lid on. Adjust salt to taste, and add sugar if using.
- Add peas and garam masala. Cook for 2 minutes, then remove from stove. Stir through most of the coriander.
- Serve curry with basmati rice or plain white rice, garnished with reserved coriander and yoghurt on the side.
Nutrition Facts : ServingSize 552 g, Calories 344 kcal, Carbohydrate 44.1 g, Protein 10.7 g, Fat 15.8 g, SaturatedFat 2.9 g, Sodium 933 mg, Fiber 11.6 g, Sugar 11.5 g, UnsaturatedFat 12.9 g
CAULIFLOWER AND CHICKPEA CURRY
Provided by Hugh Fearnley-Whittingstall
Categories Tomato Vegetable Sauté Vegetarian Dinner Spice Cauliflower Legume Chickpea Vegan Boil Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 15
Steps:
- Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt, and bring up to a rolling boil. This will partly cook the cauliflower. Take off the heat right away, drain well, and keep warm in the pan.
- Heat the oil in a second large saucepan over medium heat. Add the onions, garlic, and ginger and sauté for about 10 minutes, stirring often.
- Add the ground coriander, cumin, chile flakes, star anise, and some salt and pepper and cook for a further 5 minutes.
- Add the tomatoes with their juice and the chickpeas. Stir well, then add the parcooked cauliflower. Pour in enough cold water to almost but not quite cover everything (1/3 to 3/4 cup/100 to 200ml) and bring to a simmer. Simmer for 5 to 10 minutes, stirring once or twice, until the cauliflower is tender.
- Stir in the garam masala and half of the chopped cilantro, then check the seasoning. Serve scattered with the remaining cilantro and accompanied by rice, flat breads, or naan.
CAULIFLOWER CHICKPEA CURRY
This cauliflower chickpea curry recipe is a braise of cauliflower, chickpeas, onions, curry, and tomatoes. The secret to its wow factor? Fresh cilantro.
Provided by Elise Bauer
Categories Dinner Side Dish 1-Pot Quick and Easy
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Toss with the herbs and serve: Remove from heat. Toss with fresh chopped cilantro and minced mint. Serve with rice or rice pilaf . If you want, dollop a little sour cream or plain yogurt over it (non-vegan option).
Nutrition Facts : Calories 139 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 8 g, Protein 7 g, SaturatedFat 1 g, Sodium 365 mg, Sugar 8 g, Fat 4 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
1-POT YELLOW CHICKPEA CAULIFLOWER CURRY
Easy, 1-pot Vibrant Yellow Curry with cauliflower and chickpeas! A 30-minute hearty and satisfying entrée or side perfect over greens, cauliflower rice, or grains!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 19
Steps:
- Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and serrano pepper. Sauté for 2-3 minutes, stirring frequently.
- Add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more. Add coconut milk (see photo), turmeric, maple syrup or coconut sugar (optional), coconut aminos (or tamari), and stir. Bring to a simmer over medium heat.
- Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Keep at a simmer - lower heat if boiling.
- At this time, taste and adjust the flavor of the broth as needed. We added more coconut sugar for sweetness, coconut aminos for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
- Serve as is, or over rice, quinoa, or greens (optional). Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion (optional).
- Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on a stovetop. Add additional coconut milk if it needs more moisture.
Nutrition Facts : ServingSize 1 serving, Calories 297 kcal, Carbohydrate 36.1 g, Protein 9.7 g, Fat 13.1 g, SaturatedFat 7.6 g, Sodium 801 mg, Fiber 8.1 g, Sugar 9.5 g, UnsaturatedFat 1.6 g
CAULIFLOWER AND CHICKPEA CURRY
Delicious curried vegetables with traditional aromatic spices. Serve with plain yogurt and Indian bread or rice.
Provided by Noor
Categories Main Dish Recipes Curries Vegetarian
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a skillet over medium-high heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion starts to turn golden brown, 10 to 15 minutes more.
- Increase heat to medium-high and stir in cauliflower. Add 1/4 cup water. Cover and steam for 2 minutes. Add carrots and another 1/4 cup water; cover and steam until water evaporates, 2 to 4 minutes.
- Stir in garlic, ginger, curry powder, cumin, coriander, cinnamon, and cayenne. Cook and stir until fragrant, about 1 minute. Add tomatoes, remaining 1/2 cup water, cilantro, and 1 teaspoon salt. Cook over medium-high heat until vegetables are tender and extra water has evaporated, 15 to 20 minutes.
- Stir in chickpeas and raisins. Cook until heated through, 2 to 3 minutes. Taste and adjust for salt, if needed.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 36.6 g, Fat 8.4 g, Fiber 8.2 g, Protein 7.2 g, SaturatedFat 1.3 g, Sodium 716.7 mg, Sugar 7.8 g
EASY VEGAN CAULIFLOWER CHICKPEA CURRY
This Easy Vegan Cauliflower Chickpea Curry is made in the Instant Pot and ready in 20 mins! The coconut milk and tomatoes make it so creamy!
Provided by Taylor Kiser
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Heat the coconut oil on "saute" in your Instant Pot. Once hot, add in the pepper and cook for 2 minutes.
- Add the drained tomatoes, coconut milk and curry paste, stirring until the paste is dissolved. Bring to a boil and boil for 2 minutes, stirring frequently.
- In a small bowl, whisk together the tapioca starch with 4 tsp of the hot liquid from the Instant Pot until smooth. While constantly stirring, whisk it back into the Instant pot, along with the Soy sauce and coconut sugar. Boil until the mixture begins to thicken, about 1 minute.
- Stir in the can of chickpeas and cauliflower. Cover the Instant Pot (making sure it's set to sealing!) and manually set it to High Pressure and cook for 5 minutes. Let it pressure release naturally.
- Once the pressure has released, squeeze in fresh lime juice and salt to taste.
- Garnish with cilantro and green onion and DEVOUR!
Nutrition Facts : Calories 579 kcal, Carbohydrate 66.8 g, Protein 15.2 g, Fat 30.4 g, SaturatedFat 24.3 g, Sodium 1758 mg, Fiber 12 g, Sugar 15.2 g, UnsaturatedFat 1.9 g, ServingSize 1 serving
CHICKPEA AND CAULIFLOWER CURRY
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Soak the chickpeas overnight in a bowl of cold water; drain and place in a large pot.
- Wrap the bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of cheesecloth and tie with twine. Add to the pot along with 8 cups water and bring to a boil over medium-high heat, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, about 50 minutes. Strain the chickpeas, reserving the cooking liquid and spice bundle.
- Meanwhile, pulse the quartered onion, ginger and garlic in a mini food processor to form a paste. Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and cook until browned, 6 to 10 minutes. Add 1 1/4 teaspoons salt, the ginger-garlic paste and the serrano. Cook, stirring, until the mixture is dry, 5 to 7 minutes. Add the cumin, coriander and turmeric and cook until fragrant, about 1 more minute.
- Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid and the spice bundle; simmer until thickened, about 20 minutes. Add the cauliflower and cook until slightly tender, 5 to 6 minutes (add more cooking liquid, if needed). Stir in the okra and cook until just tender, about 5 minutes. Discard the spice bundle. Stir in the lemon juice and cilantro and season with salt.
More about "chickpea and cauliflower curry food"
CAULIFLOWER CHICKPEA COCONUT CURRY - MY FOOD STORY
From myfoodstory.com
5/5 (4)Total Time 35 minsCategory Side DishesCalories 405 per serving
- Heat oil in a pot and add cumin seeds. Once the seeds start spluttering, add garlic, ginger and onions. Saute for 3-4 minutes till the onions start turning slightly brown.
- Add the tomato puree, turmeric powder, curry powder, chilli powder and salt. Cook for 3-4 minutes till the tomato puree reduces a bit and the whole thing starts looking like a paste.
- Add cauliflower, chickpeas, cherry tomatoes (if using), water and coconut milk. Bring this to a simmer, and cook on medium heat for 15-20 minutes till the cauliflower is fork tender but hasn't turned mushy.
- Taste and adjust salt, and turn off the heat. Top with chopped coriander if you like and serve hot with steamed rice.
INDIAN CHICKPEA AND CAULIFLOWER CURRY RECIPE - KRISTEN ...
From foodandwine.com
Servings 2Total Time 30 minsCategory Vegetables
- In a large frying pan, heat the vegetable oil or ghee over medium high heat. Add the onion and cook, stirring frequently, until it is soft and lightly browned. Add the ginger and garlic to the pan and cook for 30 seconds. Add the curry powder and cook, stirring constantly, until it no longer smells raw, about 30 seconds.
- Stir in the chopped tomatoes, scraping the bottom of the pan to loosen any browned bits. Add the cauliflower florets, 1/2 cup of water and sugar and reduce the heat so that the curry simmers slowly. Cook, stirring occasionally, until the cauliflower is soft, about 20 minutes.
- Add the chickpeas and cook until heated through, about 5 minutes. Remove from the heat and stir in the plain yogurt. Season to taste with more sea salt.
CAULIFLOWER AND CHICKPEA CURRY - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (47)Total Time 45 minsCategory DinnerCalories 648 per serving
- Heat the coconut oil in a large saute pan over a medium heat. Use a pan with a tight-fitting lid. Add the onion and cardamom pods and cook for about 10 minutes. Until the onion is translucent and a little springy and the pods have popped open.
- Add the garlic and ginger and cook for about 2 minutes, then add the spices and salt. Stir well and cook for about a minute, until the spices release their flavour.
- Now pour in the chopped tomatoes plus about 50 ml of water added to the empty can. Stir well, then add in the chickpeas, cauliflower and pepper. Cover the pan, reduce the heat then simmer for about 5 minutes, stirring occasionally so the sauce doesn't stick to the bottom of the pan. This will also steam the cauliflower.
- After 10 minutes, pour in the coconut milk stir well then simmer over a medium heat for 10 minutes, until the sauce reduces and thickens. Check the seasoning.Finally, stir in the chopped coriander and serve immediately.
CHICKPEA AND CAULIFLOWER CURRY - WHOLEFULLY
From wholefully.com
4.5/5 (225)Total Time 20 minsCategory DinnerCalories 480 per serving
- Heat the coconut oil and curry paste in a large skillet over medium-high heat, until the oil is melted and the curry paste is fragrant.
- Add in the ginger, onion, garlic, and bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes.
- Add in the coconut milk, chickpeas, diced tomatoes, and cauliflower. Bring to a boil, reduce heat, and simmer until the cauliflower is tender and the sauce is thick and bubbly, about 10 minutes.
- Stir in the cilantro and season with salt and pepper. Serve over top of cooked rice with a side of hot naan for serving. Serve over cauliflower rice to keep it grain-free.
CHICKPEA CAULIFLOWER CURRY RECIPE - CHEFDEHOME.COM
From chefdehome.com
Cuisine IndianCategory Curry, Dinner, Main CourseServings 5Total Time 20 mins
- While rice cooking, in a wide skillet, heat 1 tbsp of oil. Add cauliflower florets and cook on high heat until slightly caramelized from at-least two sides. (2-3 minutes or until cauliflower is cooked but not mushy. We are looking for slightly crunchy pieces.)
- Remove cauliflower in a plate. Return pan to heat, add remaining 1 tbsp of oil with sliced onion, whole chili (if using), garlic and ginger. Saute until onions are soft. (2-3 minutes).
- Add chickpeas with spices, chili powder, and tomato paste and cook for 1 more minute. (fish out whole chili and discard)
EASY CHICKPEA & CAULIFLOWER CURRY | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine IndianCategory Dinner
BAKED CAULIFLOWER AND CHICKPEA CURRY - HEALTHY FOOD GUIDE
From healthyfood.com
4.7/5 Total Time 55 minsCategory Curries, Asian-StyleCalories 300 per serving
CAULIFLOWER AND CHICKPEA CURRY - THE BLOOD SUGAR DIET BY ...
From thebloodsugardiet.com
Estimated Reading Time 1 min
ANGELA HARTNETT'S CAULIFLOWER AND CHICKPEA CURRY RECIPE ...
From theguardian.com
Estimated Reading Time 2 mins
CHICKPEA AND CAULIFLOWER CURRY - DIABETES CANADA
From diabetes.ca
CAULIFLOWER AND CHICKPEA CURRY - RIVER COTTAGE
From rivercottage.net
CHICKPEA CAULIFLOWER CURRY - COOK CLICK N DEVOUR!!!
From cookclickndevour.com
3.5/5 (28)Total Time 1 hr 20 minsCategory Main CourseCalories 250 per serving
- Pick and rinse 1/2 cup dried chickpeas or kabuli chana thoroughly. Add it to a large bowl and cover with enough water to soak them. Set aside for 8-12 hours.
- Pick and tight head gobi and separate it into florets. Use a small head weighing around 300 grams.
- Place the insert inside the instant pot and switch in on. Press the saute button. Once it displays hot add oil. Add cumin seeds, finely chopped ginger garlic, slit green chili and fry for a minute. Next add chopped onions and saute.
CHICKPEA CAULIFLOWER CURRY RECIPE | GIRL HEART FOOD®
From girlheartfood.com
Ratings 19Category Main CourseServings 4Total Time 30 mins
CAULIFLOWER CHICKPEA CURRY - UPBEET ANISHA
From upbeetanisha.com
5/5 (1)
- Chop cauliflower into florets and mix with the listed marinade ingredients. Broil on high for 7-8 minutes, until it is cooked, but still crunchy.
- Heat oil in a large pan over medium heat. Add the finely chopped onions. When it is translucent, add ginger and garlic. Stir for a few minutes while you add all the spices to a small bowl.
- Add the spices all at once, making sure that they combine with the onion, ginger, and garlic rather than sticking to the bottom of the pan.
- After a minute, add the tomato paste, chopped tomatoes, and salt. Stir it every now and then. Cook for 7-8 minutes total, or until the tomato juices have mostly evaporated and everything in the pan stays together.
CHICKPEA & CAULIFLOWER CURRY RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine IndianCategory MainsServings 4Total Time 40 mins
- Heat oil in a large wide saucepan over medium heat. Add mustard and cumin seeds, cook for 2 minutes or until seeds start to pop. Add turmeric and garam masala, cook for 1 minute or until fragrant. Add onion, garlic, chilli and zest, cook for 6 minutes or until onion is soft. Add cauliflower, stirring for 1 minute to coat with spices. Add tomatoes, chickpeas, stock and 1 cup water. Bring to the boil, cover and cook for 7 minutes. Remove lid, stir and cook for a further 5 minutes or until tomatoes start to break down and cauliflower is just tender.
- Remove from heat and gently stir through coriander and lemon juice to taste. Top with extra coriander and serve with rice.
EASY CAULIFLOWER CHICKPEA CURRY - RUNNING ON REAL FOOD
From runningonrealfood.com
Reviews 11Calories 236 per servingCategory Main Dish
- Heat oil in a medium sauce pan over medium heat, add onion, garlic and ginger. Sauté until soft, approximately 2-3 minutes.
- Pour in the can of coconut milk and half cup on water along with cauliflower florets. Bring to a simmer and allow to cook for 10-15 minutes until all the vegetables are tender.
CREAMY CHICKPEA AND CAULIFLOWER CURRY - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
5/5 (5)Category Dinner, Meal Prep, Mid Week MealCuisine IndianCalories 474 per serving
- Heat the oil in a medium saucepan over a low-medium heat and cook the chopped onion and cardamom pods until the onion is soft - around 10 mins.
- Add the garlic and ginger and cook for 1 minute before adding the chilli, ground cumin, ground coriander, and turmeric.
- Simmer for 20 minutes until the cauliflower is just tender, then add the coconut milk, chickpeas, and garam masala and season to taste.
EASY CHICKPEA & CAULIFLOWER COCONUT CURRY (GF) - THE PESKY ...
From thepeskyvegan.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 296 per serving
- Heat the oil in a large pan on medium heat. Add the onion and red pepper and soften for 3-4 minutes, stirring regularly.
- Next, add the chopped garlic, ginger, and chilli. Stir well and cook for another couple of minutes.
- Once those have softened, add the chickpeas, cauliflower, ground cumin, ground coriander, turmeric, salt, pepper, and chopped coriander stems (but not the leaves). Mix thoroughly and cook for a minute or so.
- Next, stir in the coconut milk and water/veg stock. Mix well, bring to a gentle simmer, then cover with a lid and cook on low heat for 10-15 minutes or until the cauliflower pieces are tender.
CHICKPEA CAULIFLOWER COCONUT CURRY (INSTANT POT & STOVETOP ...
From myheartbeets.com
5/5 (20)Estimated Reading Time 4 mins
- Add all of the ingredients to an instant pot, secure the lid, close the pressure valve and cook for "0" minutes at high pressure (the cauliflower will cook in the amount of time that it takes the instant pot to reach pressure).
EASY, CHILD-APPROVED VEGAN CAULIFLOWER & CHICKPEA CURRY
From family-friends-food.com
5/5 (5)Category Main CourseCuisine Indian, VeganTotal Time 30 mins
- Peel the onions and carrots and wash and trim the celery. Cut into chunks and put into the food processor. Blend to a chunky paste.
- Peel the garlic and add to the food processor with the curry paste. Process for a few more moments until everything is well amalgamated into a coarse paste.
- Heat the oil in a large pan over a medium-high flame. Add the vegetable paste and cook, stirring occasionally, for 5-10 minutes.
- Meanwhile, cut the florets from the cauliflower. Soak in salted/acidified water for a few minutes then rinse and check thoroughly. Set aside.
CREAMY VEGAN CHICKPEA CURRY WITH CAULIFLOWER - THE YUMMY BOWL
From theyummybowl.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 310 per serving
- Follow with garlic, ginger, and all the dry spices listed. Add red curry paste. Stir constantly until all the ingredients are well combined.
- Next, throw in cauliflower and season with salt. Cook for few minutes over medium heat while stirring constantly until florets are evenly covered in the spice mix.
- After that, add tomatoes, chickpeas and pour in coconut milk. Mix well to combine and follow with vegetable stock.
EASY CAULIFLOWER AND CHICKPEA MASALA - BUDGET BYTES
From budgetbytes.com
Ratings 169Calories 307 per servingCategory Dinner, Main Course
- In a small bowl, combine the spices for the masala spice mix (garam masala, cumin, turmeric, smoked paprika, cayenne, salt, and pepper).
- Finely dice the onion, mince the garlic, and grate the ginger. Add all three to a large skillet along with the olive oil and sauté over medium heat until the onions are soft and translucent (about 3 minutes). Add the spice mix and continue to sauté for one more minute.
- Add the frozen cauliflower florets to the skillet with the aromatics and spices, and continue to sauté for about 5 minutes more, or until the cauliflower have thawed through and are completely coated in spices.
- Add the drained chickpeas, tomato sauce, and 1/4 cup water to the skillet. Stir to combine, then allow them to simmer over medium-low heat, stirring occasionally, for about 15 minutes. This will help mellow the acidity of the tomato sauce and allow the spices to blend. If the mixture becomes too dry as it simmers, add a couple more tablespoons of water.
CREAMY CAULIFLOWER AND CHICKPEA CURRY - CUPFUL OF KALE
From cupfulofkale.com
4.5/5 (256)Total Time 25 minsCategory MainsCalories 596 per serving
- Add the finely chopped onion and let cook for a few minutes. Then add the mined garlic and grated ginger.
- Add all the spices - curry powder, cumin, garam masala, turmeric and chilli powder. Cook for around 30 seconds until fragrant. Add a little more oil if its too dry.
CHICKPEA AND CAULIFLOWER CURRY [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 1 min
CHICKPEA AND CAULIFLOWER CURRY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine IndianCategory Main CourseServings 2
CHICKPEA AND CAULIFLOWER CURRY - MAINS, SALADS, SOUPS ...
From pulses.org
Servings 8Category Mains, Salads, Soups & Stews
CAULIFLOWER AND CHICKPEA CURRY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Servings 4Total Time 45 minsCategory VeganCalories 392 per serving
CHICKPEA AND CAULIFLOWER CURRY | NUTRITION | MYFITNESSPAL
From blog.myfitnesspal.com
Estimated Reading Time 2 mins
CHICKPEA & CAULIFLOWER CURRY | HEALTHY DINNER RECIPES ...
From heartfoundation.org.nz
Servings 6Total Time 1 hrCategory Dinner
SPICY CHICKPEA AND CAULIFLOWER CURRY - BETTERFOODGURU
From betterfoodguru.com
Cuisine California, Indian, VeganCategory Dinner, Lunch, Main Course, Side DishServings 5Calories 386 per serving
CHICKPEA AND CAULIFLOWER CURRY | RICARDO
From ricardocuisine.com
5/5 (3)Category Main DishesServings 2Total Time 30 mins
CAULIFLOWER & CHICK PEA CURRY - CO-OP
From coop.co.uk
Cuisine ['Indian']Total Time 30 minsCategory ['Dinner', 'Main Courses']Calories 180 per serving
SPICY CHICKPEA AND CAULIFLOWER CURRY - GOOD OLD VEGAN
From goodoldvegan.com
5/5 (6)Total Time 30 minsCategory Dinner, Lunch, Side DishCalories 386 per serving
CAULIFLOWER AND CHICKPEA CURRY | FOODTALK
From foodtalkdaily.com
CHICKPEA AND CAULIFLOWER CURRY | THE VEGAN SOCIETY
From vegansociety.com
CREAMY CHICKPEA CAULIFLOWER CURRY (VEGAN) – FOOD MOOD
From food.brinynews.com
SLOW-COOKER FREEZER-PACK CAULIFLOWER AND CHICKPEA CURRY
From foodnetwork.ca
CHICKPEA AND CAULIFLOWER CURRY - CAMPBELLS FOOD SERVICE
From campbellsfoodservice.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love